A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes.
Combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, yet fresh and filling.
If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.
Start to finish: 40 minutes Makes 6 servings
1 tablespoons olive oil
¼ cup chopped shallots
3 cloves garlic, minced
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
6 cups low-sodium chicken broth
1 bunch asparagus, cut into 1-inch pieces
3 tablespoons chopped fresh thyme
16 ounces frozen baby corn
**Salt and ground black pepper**
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.